I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota
Meatballs and Gravy
Meatballs and Gravy Tips
What is the best kind of skillet to use when making meatballs and gravy?
Whether it’s stainless steel, nonstick or cast iron, your favorite skillet will work for making meatballs and gravy. Just remember not to crowd the pan so the meatballs brown properly. The recipe calls for browning the meatballs in 2 batches for this reason! If your skillet is a little smaller, make them in 3 batches if you need.How can you make sure your meatballs are tender?
Overmixing can make meatballs a little tough. Thoroughly mix all ingredients, but as soon as they’re well combined, stop mixing and start shaping. Overcooking can also dry out the meatballs and make them tough. Cook them just until they’re no longer pink, and they’ll remain tender and juicy. They’ll pair perfectly with a batch of homemade egg noodles or roasted potatoes, carrots and leeks.How do you store meatballs and gravy?
These meatballs and gravy will be gobbled up right away, but in case you have leftovers, store them covered in airtight container for up to 3 days. Once you’ve eaten up this recipe, try more of our meatball recipes.—Catherine Ward, Taste of Home Prep Kitchen Manager
Watch How to Make Meatballs and Gravy
Meatballs and Gravy
Prep Time
15 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 1 large egg
- 1/2 cup 2% milk
- 1 tablespoon cornstarch
- 1 medium onion, finely chopped
- 1 teaspoon salt
- Dash pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1-1/2 pounds lean ground beef (90% lean)
- 3 to 4 tablespoons butter
- GRAVY:
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup whole milk or half-and-half cream
- Salt and pepper to taste
- Minced fresh parsley, optional
Directions
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
- In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet.
- For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts
3 each: 302 calories, 18g fat (9g saturated fat), 117mg cholesterol, 712mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 25g protein.
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